Handle peak service periods without sacrificing control or durability. This 48-inch liquid propane restaurant range combines a multi-function cooktop, a large griddle, and an oven to support continuous production and varied cooking tasks in busy kitchens. Operators maintain precise manual control across ten burners and a 36-inch griddle while relying on stainless steel construction and service-focused features for reduced downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane supply. Remove grates and racks. Degrease griddle and burners with a mild alkaline cleaner; scrub with a nonmetal brush and wipe with a damp cloth. Clean oven interior with warm soapy water; use a scraper for baked-on residue. Vacuum coils and wipe exterior with non-abrasive stainless cleaner. Dry all parts thoroughly before reassembly. Perform daily spot cleaning and monthly deep cleaning to reduce fire risk and equipment wear.#@@#Additional Info#@#Southbend's 4604CC-LP 48" propane range offers 175,000 BTU with ten burners, a 36" griddle, one oven with battery ignition, stainless steel exterior, 6" adjustable legs, a 22.5" flue riser with shelf, and cCSAus and CSA certifications.#@@#General Info#@#Description #@#
Handle peak service periods without sacrificing control or durability. This 48-inch liquid propane restaurant range combines a multi-function cooktop, a large griddle, and an oven to support continuous production and varied cooking tasks in busy kitchens. Operators maintain precise manual control across ten burners and a 36-inch griddle while relying on stainless steel construction and service-focused features for reduced downtime.
#@@# Top Burner Array#@#
Ten manual control burners deliver distributed heat across a 37-inch cooktop, enabling simultaneous high-volume cooking. Chefs can adjust individual output to match pans and recipes while the standard grates provide consistent flame contact for even searing.
#@@# Left Griddle Surface#@#
A 36-inch griddle on the left integrates seamlessly with the range, allowing flat-top cooking without the need for separate equipment. Staff can prepare a variety of items such as eggs, sandwiches, and griddle proteins with a large plate that reduces changeover time and improves throughput.
#@@# Oven Capacity#@#
The standard oven offers 132.3 cubic feet of usable volume and features a spring-assisted, counterweight door for safe and quick access. The oven uses battery spark ignition for reliable starts and accommodates full hotel pans, supporting batch baking and holding.
#@@# Construction Durability#@#
The stainless steel front, sides, and shelf deliver corrosion resistance and simplify sanitation protocols during daily cleaning. Six-inch adjustable legs provide stable leveling on uneven floors and help maintain a consistent work height.
#@@# Venting and Shelf#@#
A 22.5-inch flue riser includes a hi-shelf to direct heat and fumes while adding storage for small tools or ingredients. The back riser with shelf frees up counter space and positions items within reach for an efficient workflow.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food buildup and carbon; remove grates and clean with a nonabrasive brush and warm, soapy water. Empty and sanitize grease troughs after each service. Verify pilot lights and spark ignition operation weekly; tighten gas fittings and check for leaks using approved leak detector solution. Level the unit and confirm 6" legs secure quarterly. Replace worn door gaskets and calibrate thermostats to maintain consistent temperatures.